Strawberry Peach Cake Recipe

If you’re looking for a dessert that wraps up all the sunniest days of summer into a single slice, look no further than this Strawberry Peach Cake. It’s everything you crave from homemade baking: buttery-soft crumb, vibrant bursts of real fruit, and a hint of vanilla that ties the whole thing together. Whether you’re celebrating with friends or treating yourself on a quiet afternoon, this cake’s delicate balance of strawberries and peaches makes every bite a sweet celebration. Trust me, when this beauty is cooling on your counter, your kitchen will smell like pure happiness.

Ingredients You’ll Need

You’ll be amazed at how a handful of simple staples transforms into such an eye-catching, flavor-packed treat. Every ingredient in this Strawberry Peach Cake plays an important role, creating that soft texture, golden color, and juicy pops of fruit in every slice.

• All-purpose flour: This is the foundation, giving the cake its tender structure.
• Baking powder & baking soda: These two work together to help the cake rise and stay fluffy.
• Salt: Just a pinch enhances every sweet and fruity flavor that follows.
• Unsalted butter (softened): For a rich, melt-in-the-mouth crumb and that classic buttery flavor.
• Granulated sugar: Sweetens the cake and helps create a golden crust.
• Large eggs: They give the cake lift, hold it all together, and add a bit of richness.
• Sour cream: The secret to an ultra-moist, tender cake—don’t skip this!
• Vanilla extract: Just a teaspoon brings all the flavors together with a comforting warmth.
• Fresh strawberries (diced): These bring pops of color and natural sweetness to every bite.
• Fresh peaches (peeled and diced): Sweet, juicy, and oh-so-summery—peaches make this cake extra special.
• All-purpose flour (for tossing fruit): A quick toss keeps your fruit from sinking to the bottom.
• Powdered sugar (optional): For that irresistible, bakery-style finish.

How to Make Strawberry Peach Cake

Step 1: Prep the Pan and Oven

Begin by preheating your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or a springform pan with butter or baking spray. This keeps your Strawberry Peach Cake from sticking and makes for a clean release—you want every slice to come out pretty!

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. Blending these thoroughly ensures the leavening agents are evenly distributed, so your cake bakes evenly and rises beautifully.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat your softened butter and sugar together until the mixture turns pale and fluffy. This step adds air to your batter, resulting in a light and tender crumb. Don’t rush—wait until it’s nice and creamy!

Step 4: Add Eggs, Sour Cream, and Vanilla

Beat in the eggs, one at a time, making sure they’re fully incorporated before moving on. Then stir in the sour cream and vanilla extract. You’ll end up with a silky-smooth base that’s already smelling incredible.

Step 5: Combine Wet and Dry Ingredients

Gradually add your dry ingredients to the wet mixture. Stir just until combined—you want a smooth batter, but be careful not to overmix. This ensures your Strawberry Peach Cake bakes up tender and soft.

Step 6: Toss and Fold the Fruit

Toss the diced strawberries and peaches with a tablespoon of flour in a small bowl. This clever trick keeps the fruit from sinking and helps distribute those gorgeous bits throughout the cake. Gently fold the fruit into your batter, being careful not to break up the fruit too much.

Step 7: Bake the Cake

Pour your batter into the prepared pan, smoothing the top with a spatula. Pop it into the oven and bake for 40 to 45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. The aroma will be completely irresistible, so it’s okay if you keep checking through the oven window!

Step 8: Cool and Finish

Let your Strawberry Peach Cake cool in the pan for about 10 minutes before gently transferring it to a wire rack. Once it’s cool, dust the top with a little powdered sugar for that classic, dreamy finish.

How to Serve Strawberry Peach Cake

Garnishes

Sprinkle a generous dusting of powdered sugar on top for a delicate, snowy look. For a pop of color and extra flavor, pile on some sliced fresh strawberries and peach wedges. If you’re feeling ambitious, a swirl of whipped cream or a scoop of vanilla ice cream will make your Strawberry Peach Cake feel restaurant-ready!

Side Dishes

Pair your Strawberry Peach Cake with light sides that complement its fruity personality. A big bowl of fresh fruit salad, a dollop of honeyed Greek yogurt, or a sparkling homemade lemonade all work beautifully. You’ll find this cake fits in at spring brunches, afternoon tea, or as the main event at a summer celebration.

Creative Ways to Present

Instead of slicing into wedges, try cutting the cake into small squares for a picnic-friendly treat. Layer slices in mason jars with whipped cream for a playful parfait, or bake the batter in jumbo muffin tins for adorable individual servings. However you serve it, every version of Strawberry Peach Cake brings smiles all around!

Make Ahead and Storage

Storing Leftovers

Leftover Strawberry Peach Cake stays moist and delicious for up to three days when stored in an airtight container at room temperature. If your kitchen runs warm, consider refrigerating it to keep the fruit fresh—just let it come back to room temp before enjoying another slice.

Freezing

To freeze, wrap slices tightly in plastic wrap and store them in a freezer-safe bag. The cake will keep its texture and flavor for up to two months. When you’re ready for a treat, thaw a slice at room temperature or give it a gentle warm-up in the microwave for an almost-fresh-baked experience.

Reheating

For a cozy, just-baked feel, reheat slices of Strawberry Peach Cake in the microwave for about 10–15 seconds. If you prefer a slightly crispy edge, warm them in a toaster oven for a few minutes. Either way, the fruit’s sweetness pops even more when it’s served gently warmed.

FAQs

Can I use frozen fruit instead of fresh?

Absolutely! Frozen strawberries and peaches work well in Strawberry Peach Cake. Just be sure to thaw and drain them thoroughly before adding so your cake doesn’t get soggy.

What if I don’t have sour cream?

No sour cream? No problem. Substitute with plain full-fat yogurt or Greek yogurt. Both will keep the cake deliciously moist and tender, with just the right amount of tang.

Can I make this cake gluten-free?

Yes, you can! Use your favorite cup-for-cup gluten-free flour blend in place of regular flour. Make sure your baking powder and soda are gluten-free as well, and you’ll have a cake everyone can enjoy.

Is it possible to make this cake dairy-free?

Definitely! Swap the butter for a plant-based alternative and use a dairy-free yogurt instead of sour cream. The result is still a moist, fruity Strawberry Peach Cake with all the flavor you love.

Why do I need to toss the fruit in flour?

Tossing the fruit in flour keeps the strawberries and peaches from sinking to the bottom during baking. It distributes the fruit evenly throughout the Strawberry Peach Cake, so every slice is packed with juicy goodness.

Final Thoughts

This Strawberry Peach Cake is the kind of recipe you’ll find yourself making again and again, whether it’s a casual weeknight dessert or the star of your next get-together. It’s such a pleasure to share—so gather your favorite people, bake a cake full of summer sunshine, and enjoy every last bite!

Strawberry Peach Cake Recipe

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4.6 from 15 reviews

• Author: admin
• Total Time: 1 hour
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Indulge in the delightful flavors of summer with this Strawberry Peach Cake. A moist and tender cake filled with juicy fresh strawberries and peaches, perfect for any gathering or as a sweet treat for yourself.

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Ingredients

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Dry Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients:

• 1/2 cup unsalted butter (softened)
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

Fruit:

• 1 cup diced fresh strawberries
• 1 cup diced fresh peaches (peeled)
• 1 tablespoon all-purpose flour (for tossing fruit)

Optional:

• Powdered sugar (for dusting)

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Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar until light and fluffy.
4. Add Wet Ingredients: Add the eggs one at a time, then mix in the sour cream and vanilla extract until smooth.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Prepare Fruit: In a small bowl, toss the diced strawberries and peaches with 1 tablespoon of flour to prevent them from sinking.
7. Combine Batter: Gently fold the fruit into the batter. Pour the batter into the prepared pan and smooth the top.
8. Bake: Bake for 40–45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
9. Cool and Serve: Let cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar before serving if desired.

Notes

• This cake works well with fresh or frozen fruit—just thaw and drain frozen fruit before using.
• Delicious served warm with whipped cream or a scoop of vanilla ice cream.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 20g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg